Melbourne's Best Steak Restaurants

A good steak isn’t just about size, no matter what Homer Simpson says. There are several ways of growing beef, many breeds and a variety of different cuts that each have their strengths.

These days, most good restaurants will avoid using meat grown with the help of antibiotics, hormones and genetically modified feeds, and for the healthiest and tastiest steak experience you should do likewise at home.

Boasting ‘grass-fed’ or ‘grain-fed’, can be good indicators that you’re eating a ‘natural’ product. In Australia breeds such as Angus and Hereford are popular, while there’s also Wagyu beef, which originally comes from Japanese bloodlines and the beef are famously fed on, among other things, beer.

When looking for a good steak ‘marbling’ can be a great indicator of quality. This refers to the small bits of intermuscular fat that run through the steak, giving it its juiciness and flavour.

Different cuts can also indicate quality. Top cuts such as eye fillet, from the tenderloin, is the best for roasting, scotch fillet, t-bone and porterhouse are great for grilling and barbecuing.

How you like your steak cooked is very much to taste but it should be at room temperature before you start, and overcooking can reduce the taste and tenderness of a good cut.

But, the best way to find a great steak and to find out how it should be cooked starts with a good butcher. It never hurts to ask and is the best way to a delicious meaty meal.

Sarah Murray, Citysearch

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